Recipe Pork & Leek Stove-Top Casserole

[Herbaceous]

This is a dish from the very first cookbook I ever owned, Peasant’s Choice by James Barber. I loved his TV show as a kid.

This recipe calls for mushrooms, but I hate them so I omitted them. If you want to use them, add them at the end with the cream.

Ingredients:

1 lb pork tenderloin, cubed
3-4 tbsp flour
Pepper to taste
1 tbsp olive oil
1 tbsp butter
1 large onion, chopped
2 leeks, chopped
4 whole cloves garlic
1 glass white wine
1 glass stock (or apple juice, or water - use what you have)
1 tsp dijon mustard
1 tsp fresh thyme
1/4 cup light cream

Dust the pork with the flour and pepper. Heat the oil in a deep frypan over high heat and saute the pork until lightly browned.

Add the butter, and then add the onions, leeks and garlic and stir until lightly browned. Add the wine and stock, mustard and thyme, and season with salt and pepper.

Simmer for 5-10 minutes until the pork is well done, and add the cream and heat through.

Serve with something to soak up the sauce - I served over egg noodles with thick slices of crusty bread on the side.

 

[TastyReuben]

This is a dish from the very first cookbook I ever owned, Peasant’s Choice by James Barber. I loved his TV show as a kid.

This recipe calls for mushrooms, but I hate them so I omitted them. If you want to use them, add them at the end with the cream.

Ingredients:

1 lb pork tenderloin, cubed
3-4 tbsp flour
Pepper to taste
1 tbsp olive oil
1 tbsp butter
1 large onion, chopped
2 leeks, chopped
4 whole cloves garlic
1 glass white wine
1 glass stock (or apple juice, or water - use what you have)
1 tsp dijon mustard
1 tsp fresh thyme
1/4 cup light cream

Dust the pork with the flour and pepper. Heat the oil in a deep frypan over high heat and saute the pork until lightly browned.

Add the butter, and then add the onions, leeks and garlic and stir until lightly browned. Add the wine and stock, mustard and thyme, and season with salt and pepper.

Simmer for 5-10 minutes until the pork is well done, and add the cream and heat through.

Serve with something to soak up the sauce - I served over egg noodles with thick slices of crusty bread on the side.

View attachment 135190

Bookmarked!

 

[SandwichShortOfAPicnic]

Like this one a lot, it’s straightforward and sounds comforting.
Another bookmark!

 

[SandwichShortOfAPicnic]

I have to ask though what size is “a glass”?

 

[Herbaceous]

I have to ask though what size is “a glass”?

James Barber’s recipes do tend to be a bit freeform, his style of cooking was always along the lines of throwing food in a pot!

I used around 1/2 to 3/4 of a cup of each the wine and stock - didn’t actually measure.

 

[Morning Glory]

I note this recipe originally called for mushrooms. I like mushrooms but I think this dish is better without them. I feel they would 'muddy' the taste. Leeks have a clean, sweet taste profile and pairing with pork is perfect. Apple juice in place of stock (as suggested) would be good here, I think.
Its a pleasing dish.

 

[SandwichShortOfAPicnic]

Or perhaps a dry cider?
Edit Mind you that might clash with the white wine.
I think I’ll stick with stock.

 

[Morning Glory]

Or perhaps a dry cider?

Indeed.

 

[badjak]

Or perhaps a dry cider?
Edit Mind you that might clash with the white wine.
I think I’ll stick with stock.

Cider* instead of the wine will work.
1 cider for you, 1 cider for the pot
1 cider for you,
1 more cider for you,
Who cares about the pot

*Our cider always contains alcohol, if it doesn't, we call it apple juice

 

[SandwichShortOfAPicnic]

Cider* instead of the wine will work.
1 cider for you, 1 cider for the pot
1 cider for you,
1 more cider for you,
Who cares about the pot

*Our cider always contains alcohol, if it doesn't, we call it apple juice

Yer instead of the white wine but not as stock to go with it.
So I’m wondering how you’ve seen me cooking with cider??